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The Influenced of Lactobacillus plantarum Starter Addition and The Length Time of Fermentation Process on The Activity of Seaweed Antioxidant Ulva lactuca from Krakal Beach, Yogyakarta
Ambarsari, N D, Rushanti, I R P A, Setyaji, A, Ningsih, T R, Nurhana, N, Subekhi, I, Dewi, E NVolume:
116
Language:
english
Journal:
IOP Conference Series: Earth and Environmental Science
DOI:
10.1088/1755-1315/116/1/012074
Date:
February, 2018
File:
PDF, 440 KB
english, 2018